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Pumpkin Pecan Pie 

A pumpkin pie that’s a little bit different.

2 eggs, beaten
¾ cup sugar
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
1/ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cups canned pumpkin
3 tablespoons molasses
1 cup evaporated milk
1 can (6 ounces) undiluted frozen orange juice concentrate
1 unbaked 9-inch pie shell
¾ cup pecan meats


  1. Combine beaten eggs, sugar, spices, salt, pumpkin and molasses.
  2. Add evaporated milk and thawed orange juice concentrate and stir until smooth.
  3. Sprinkle with broken pecan meats, or make a border of whole pecan meats.
  4. Bake at 450 Fahrenheit for 15 minutes; reduce heat to 350; bake 40 minutes longer.
  5. Cool, then garnish with whipped cream or whipped evaporated milk if desired.

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